PICKLED PEACHES RECIPE

Pickled Peaches

Wondering why we use ascorbic acid in the recipe? It is primarily to keep the peaches from changing color. It is natural for a peeled peach to turn a dark, unattractive color. The ascorbic acid keeps them bright and colorful. We could accomplish the same thing with lemon juice, however, lemon juice would change the flavor, which we do not want.

Ascorbic acid is simply vitamin C, which is needed by our bodies.

The sweetness combined with cinnamon, ginger and cloves in this recipe makes a peach the kids love.